Paklay
Table of Contents
Sometimes we just crave for something that we can call a guilty pleasure. PAKLAY is one of those kinds of food. Aside from it being a nice pair with rice, PAKLAY is also good for those who had too much to drink the previous night. It’s a well known cure for hangover when served hot. Here’s the Pinoy recipe!
What You Need
- 1 cup bamboo shoots, julienned
- 500 grams pig liver, sliced into thin strips
- 1 can pineapple chunks, drained
- 5 pcs dried bay leaves
- 200 grams pig kidney, cleaned
- 200 grams pig heart
- 500 grams beef tripe
- 200 grams pig stomach
- 1 large red onion, minced
- 1 head garlic, minced
- 2 ½ tsp annatto powder
- 2 thumbs ginger, minced
- 1 large red bell pepper, julienned
- 1 pc beef cube
- 2 cups water for cooking
- 5 cups water for boiling
- salt and pepper to taste
- 3 tbsp olive oil
What To Do
-
- Boil 5 cups of water in a large cooking pot. Once boiled, add 1 tbsp of salt, pig stomach and beef tripe. Set the fire to medium and boil for 1 hour.
- Add the kidney and heart and continue boiling for another hour. Remove the innards and set aside to cool. Discard the water. Chop the innards and set aside.
- Heat cooking oil in a large cooking pot and sauté onion, garlic, and ginger.
- Add the chopped innards, bay leaves, and pig liver. Cook for 3 minutes.
- Add the pineapple chunks, bell pepper, and beef cube.
- Add 2 cups of water and the annatto powder. Stir and bring to a boil.
- Put in the bamboo shoots and cover. Simmer for 25 minutes. Add water if necessary.
- Season with salt and pepper.
- Transfer to a serving bowl and serve with rice or as a hot soup to cure hangover.